This recipe is by our little friend Shreyashri Biswas.
Make pizza dough
Ingredients Required
- 1 cup of warm water (105F)
- 3 1/2 cups of all-purpose flour
- 2 tablespoons of olive oil
- 2 teaspoons of honey
- 1 teaspoon of salt
- 1 teaspoon of yeast
MAKE SAUCE
Ingredient required
1 (8 Ounce) Can Tomato Sauce
1 teaspoon Dry Oregano
1/2 teaspoon Aginamotto
1/2 teaspoon Dry Basil
1/2 teaspoon Garlic paste
Combine ingredients and let sit for 1 hour to make the sauce.
MAKE TOPPING FOR MARGHERITA
Ingredients Required
- 2 tablespoons extra virgin olive oil
- 1/2 lb. plum Roma tomatoes, chopped
- 1 clove garlic, crushed and finely chopped
- 1/2 tsp. salt
- 1 12″ uncooked NY Style dough crust
- 6 oz. mozzarella cheese, shredded
- 6 fresh basil leaves cut into julienne strips
- extra virgin olive oil
- 1/4 cup fresh shredded parmesan cheese
Step by Step Procedure
- Combine 2 TblS. olive oil, tomatoes, garlic, and salt in bowl.
- Allow to marinate while making dough.
- Brush dough crust lightly with olive oil.
- Top with cheese, then tomatoes.
- Drizzle with olive oil.
- Bake in preheated 500F oven on pizza stone for 8−10 minutes or until crust is golden brown and cheese is bubbly.
- Remove from oven and top with parmesan cheese, then basil.
- Cool on a wire rack for 2−3 minutes before cutting into wedges and serving.
Step by Step Procedure
| 1. | Put warm water (80 to 110°F) into a bowl. Add salt and honey and mix with a spoon. Add yeast, mix and let it sit for about 10 minutes. | |
| 2. | Gradually add flour and olive oil and start mixing. | |
| 3. | When the mixture gets too heavy to mix, start kneading the dough with your hands. | |
| 4. | Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice coherent ball. If your doug feels more like batter, it is too wet and you need to add flour bit by bit. If you need to add water or flour, do it by small amounts. | |
| 5. | Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap or a grocery bag. Let the doug rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. If you want to use it the next day, put it in a refrigerator. | |
| 6. | Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4″ thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven | |
| 7. | Put on your pizza sauce of choice. Put on your favorite pizza toppings. |
